Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
four pound round of Edam cheese, peeled
3/4 pound raw shrimp, shelled, deveined, cut in to 1/2 inch pieces
1/4 cup butter
one large onion, finely chopped
one large tomato, seeded, finely chopped
1/4 teaspoon ground cayenne pepper
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup soft bread crumbs
two Tablespoons capers, drained, chopped
two Tablespoons dried cherries, chopped
one egg, beaten
Preparation:
Slice a 1-inch thick piece from the top of the cheese to form a lid. Use a spoon to scoop out the middle of the round of Edam cheese leaving a 1/2-inch thick shell. Hollow out the lid as well. (The scooped out cheese will be used in the stuffing.) Place the shell in a large bowl & cover with chilled water. Let soak for one hour.
Grate of the scooped-out cheese to make two cups. Set aside.
Preheat oven to 350 F. Drain the cheese shell & pat dry. Place shell in a 2-inch deep baking pan large to hold it.
Saute onions in butter for five minutes over medium heat. Add tomatoes, cayenne, salt, & pepper. Simmer until thick & liquid has evaporated. Scrape in to a large bowl & let icy.
Add shrimp, grated Edam cheese, bread crumbs, caper, cherries, & egg to the vegetables. Fold gently to combine. Pour stuffing in to the cheese shell & cover with the lid. Bake uncovered for 30 minutes until golden brown & bubbly. Serve hot with crusty bread.
Yield: four to 6 servings
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